calories in 100 gm paneer

Kadai Paneer

This is a very popular dish served in most quality North Indian restaurants. It has rich gravy and is often on the banquets for marriages. The gravy of this dish is the key to it being so popular. The perfect combination of fenugreek, cumin and fennel makes it immensely flavorful and inciting. Paneer is cut into cubes which are allowed to simmer in this kadhai gravy for long. The tomatoes add a new tasteful angel to the whole dish. When garnished with fresh coriander it is a sight for hungry eyes.

Ingredients (1 cup = 250 ML)

for kadai masala:
  • 2 tsp coriander seeds
  • 1 tsp cumin / jeera
  • ½ tsp black pepper
  • 3 dried kashmiri red chilli
for onion tomato paste:
  • 2 tsp oil
  • 3 clove garlic crushed
  • 1 inch ginger chopped
  • 1 onion sliced
  • 2 tomato finely chopped
for kadai paneer gravy:
  • 1 tbsp butter
  • 1 bay leaf / tej patta
  • 1 green chilli slit
  • 1 tsp kasuri methi / dry fenugreek leaves
  • ½ onion petals
  • ½ capsicum cube
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 cup water
  • 12 cube paneer / cottage cheese
  • 2 tbsp cream
  • ¼ tsp garam masala
  • 2 tbsp coriander leaves

Instructions

  1. firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
  2. further saute ½ onion petals and ½ cubed capsicum.
  3. add ¼ tsp turmeric and ½ tsp chilli powder.
  4. further add blended tomato-onion paste and mix well.
  5. in addition, add prepared kadai masala and 1 tsp salt.
  6. cook till the masala paste starts to release oil.
  7. now add ½ to 1 cup water adjusting consistency as required.
  8. add 12 cubes homemade paneer, 2 tbsp cream and mix gently.
  9. cover and simmer for 5 minutes.
  10. furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  11. finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.